Both the containers and bags have these round, plastic belly buttons that you align with the vacuum pump’s circular rubber nozzle. Press a button on the pump and a little motor whirs while it sucks the oxygen out of the container. When there’s no more oxygen left to suck, the vacuum turns off automatically, and you press down on the container’s red belly button to seal it tight.
The process itself is almost more enticing than the reward of surprisingly fresh parsley. Watching anything get vacuum sealed in a plastic bag, becoming a futuristic, play-food version of itself, is hypnotizing. The sense of satisfaction that washes over me as my frozen blueberries get squeezed into their plastic Spanx is what incentivizes me to vacuum seal more, more, MORE!
Removing the air from the storage containers isn’t as exhilarating, but with the containers, you’re able to vacuum seal almost anything, from leftover fish that you know would've been neglected and ultimately thrown out to an entire cake. Zwilling makes a littleYou can—and should—also get theso you can save half-empty bottles of Cab Franc for later in the week. When you release the wine topper it lets out the most thrilling psssssssfffffft, like a frosty bottle of Pepsi.
I like the idea of the Zwilling Fresh & Save. The problem I have with it is the lids are all cracking. I opened a ticket months ago still nothing. 😢
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